This gluten free crustless pumpkin pie will be a hit at your Thanksgiving spread, but don’t limit it to just the holidays! Any day is a good day to mix up some easy, mouthwatering pumpkin pie! This pumpkin pie is perfectly creamy, smooth and just the right amount of sweetness! And it’s so satisfying that you won’t miss the crust at all!!Jump to Recipe
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Welcome to my 12 Days of Holiday Recipes! For 12 Days I’m sharing some of my favorite, easy, and sometimes healthy holiday recipes perfect for all the Thanksgiving and Christmas gatherings coming up in November and December!! The holidays are some of my favorite times to get busy in the kitchen, so many great recipes to enjoy and share together!
This crustless pumpkin pie seemed like the perfect recipe to use to kick off my holiday baking! Pumpkin pie is such a classic and while some may find the crust to be the best part, I’m personally ALL about the sweet, pumpkin filling!!
Crustless pumpkin pie is a great way to save a few calories or carbs, but still get all the yummy flavor of a traditional pumpkin pie! Plus this recipe is SO incredibly good, sets up perfectly, and is easy to make!
RELATED: OLD FASHIONED APPLE CAKE
How to Make a Crustless Pumpkin Pie
- Grab a big bowl and a hand mixer or fire up your Kitchenaid Stand Mixer!
- Mix pumpkin, eggs, spices, and sugar with blender until thoroughly combined.
- While continuously stirring slowly pour in milk. Continue mixing until milk is combined.
- Grease pie pan
- Pour in pumpkin pie filling.
- Bake your crustless pie!
Crustless Pumpkin Pie Recipe
Crustless Pumpking Pie
- 2 cups canned pumpkin
- 2 eggs
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1 tsp vanilla
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1/2 tsp salt
- 1 15 ounce can evaporated milk
- Preheat oven to 425.
- Mix pumpkin, eggs, spices, and sugar with handheld or stand mixer until thoroughly combined. Slowly stir in the milk. Continue mixing until milk is well combined. Lightly grease pie plate. Pour pumpkin pie filling into prepared pie plate.
- Bake at 425 for 15 minutes. Decrease to 350 and continue baking for 45 minutes.
Be sure to give the crustless pumpkin pie time to cool completely before slicing to help it set up! Serve in slices or in custard dishes once it has cooled!
And don’t forget to give it a good dollop of whipped cream on top of course!!
This delicious crustless pumpkin pie is perfect for a healthy Thanksgiving dessert. The spices and pumpkin flavor are spot-on, no crust needed, just more filling to enjoy!
To Make This Recipe You May Need…
A beautiful pie plate — I’m such a fan of this line of baking dishes and this one is gorgeous!
KitchenAid Stand Mixer – Your holiday baking will be so much easier thanks to this little workhorse! I love a pretty mixer as a beautiful and functional kitchen decor!
Pie Carrier — This will come in super-handy for traveling to holiday gatherings without mess!
Sassy Holiday Aprons — These just make me laugh!! And a new apron is a great holiday baking incentive! These cute aprons could also make a great hostess or host gift for the chef in your friends and family hosting holiday gatherings.
How do I store crustless pumpkin pie?
To store your crustless pumpkin pie, cover pie in plastic wrap or tin foil and refrigerate it for best storage. Eat within a week (if it lasts that long!).
What can I substitute if I don’t have evaporated milk?
If you don’t have evaporated milk you can substitute cream or half and half for the evaporated milk. Evaporated milk is normally in the baking aisle near sweetened condensed milk, not in the refrigerated dairy section.
What can I do to make this crustless pumpkin pie dairy-free?
You can substitute canned coconut milk for the evaporated milk to make this recipe dairy-free! Just be sure to give the can a good stir or shake so the solids can get distributed before adding it to the rest of the ingredients. Canned coconut milk is normally located in the Asian cuisine aisle. I like Thai Kitchen brand the best! You can also use Carnation Almond Cooking Milk or Carnation Lactose-Free Evaporated Milk which should be located with regular evaporated milk in the baking aisle or in the special dietary needs section.
Can I make this a regular pumpkin pie with a crust?
Of course!! For some eating a pie without the crust is unthinkable. And that’s okay! You can still enjoy the delicious filling in your favorite pie crust if you want. Simply pour the pumpkin mixture into any unbaked pie shell and bake as directed in the recipe. If you are looking for an amazing pie crust recipe to put this pumpkin pie filling in you can use my Amish pie crust recipe found in this Dutch Apple Pie recipe or I am always a fan of The Pioneer Woman’s baking recipes!
I hope you enjoy making and eating this delicious Thanksgiving dessert! I’ve also heard crustless pumpkin pie called pumpkin pudding or pumpkin custard! It is technically more of a custard thanks to the eggs. (Custards are generally thickened with eggs and puddings are thickened with cornstarch.)
Any way you name it this healthy Thanksgiving dessert will be a for sure winner at your holiday gathering! Collect your spices, pumpkin, and whipped cream and make this delicious crustless pie ASAP!
If you like this recipe be sure to pin it for later HERE!
Looking for other holiday recipes?
And be sure to come back tomorrow for Day 2 of my 12 Days of Holiday Recipes series! We have more delicious, healthy and easy recipes on the horizon to make your Thanksgiving and Christmas the best it’s ever been! Can’t wait to share them with you!
If you know someone else who would LOVE to get 12 days of tasty holiday recipes I’d be delighted if you’d share this series with them so they can follow and bake along too! Tomorrow’s recipe is going to be a super-easy and healthy breakfast with the MOST amazing Christmas flavor! Don’t miss it!